| Title | : | Williams-Sonoma Vegetable of the Day: 365 Recipes for Every Day of the Year |
| Author | : | |
| Rating | : | |
| ISBN | : | 1616284951 |
| ISBN-10 | : | 9781616284954 |
| Language | : | English |
| Format Type | : | Hardcover |
| Number of Pages | : | 304 |
| Publication | : | First published May 7, 2013 |
From tomato-topped bruschetta in summer to creamy scalloped potatoes in winter, roasted asparagus in spring to maple-glazed acorn squash in fall, there are hundreds of recipes here to tempt both the cook and the diner. Whether a weeknight supper or a special-occasion dinner, every dish from January to December focuses on what is fresh, seasonal, and delicious.
Bursting with color, texture, and flavor, vegetables reflect the changing seasons better than any other type of food. In spring, such brightly flavored dishes as new potatoes with peas or grilled artichokes with lemon aioli are welcome after the cold months of winter. Come summer, menus regularly fill with golden corn fritters or puffy corn soufflés, sautéed or grilled red and yellow sweet peppers, and tomatoes in countless guises. When the cool days of autumn set in, cooks slip winter squashes into the oven and stir mixed-vegetable braises on the stove top. With the advent of winter, dishes such as Brussels sprouts with chestnuts, creamy scalloped potatoes, and braised fennel with saffron become candidates for the season’s holiday tables.
Williams-Sonoma Vegetable of the Day brings together 365 seasonal recipes, one for every day of the year, in this attractive, practical volume. Each of the 12 chapters opens with a colorful monthly calendar that provides an at-a-glance view of the dishes included. From January to December, you’ll find recipes that suit every occasion, from a weekday family supper or a summer backyard barbecue to a celebratory dinner, and that fit every schedule, from quick sautés to slow braises. Each recipe is accompanied with a note that might describe seasonings or unusual ingredients or offer serving suggestions, ideas for variations and garnishes, or other helpful tips. Many of the recipes are illustrated with full-color photographs to guide you as you cook.
But vegetables are more than just great seasonal markers. They are also nutrition superstars, and we all know that we should be eating more of them. This book is packed with inspired recipes that promise to help you do just that. It will encourage you to try vegetables that you have always passed up because you didn’t know how to prepare them, and it will give you new ideas on how to cook old favorites. So, go ahead and open this year-long celebration of vegetables and start cooking.
Williams-Sonoma Vegetable of the Day: 365 Recipes for Every Day of the Year Reviews
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This was great. I am someone who struggles to be inventive with vegetables so this has given me some great ideas on how to be more inventive with some vegetable sides. Although I will likely not make the Onion sides I like onions in things but now on their own. Great for my adventures in cooking. -
Repetitive and insubstantial, for such a hefty cookbook. I only saved a couple of recipes from this one.
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A little too cute with the calendar idea, which makes it very difficult to use, and I really hoped for more variety in the recipes. It's mostly side-dishes. However, despite the overabundance of Mediterranean-style dishes and seasoning, other food cultures are represented here and there.
This volume could have been greatly improved by a broader representation of different traditions, and a slightly different format. Go ahead and do the daily thing, but instead of organizing the recipes that way put them in a more traditional format and just provide page numbers on the calendars.
A cheaper paperback would have been useful, too. It's too expensive for the relatively useless format, making it more of a "coffee table" book than a kitchen standard. -
I did not like this cookbook simply because it really is a "vegetable of the day" and is set up like a calender. The organization makes it very difficult to see a grouping of types, such as potato dishes, salads, soups, etc. There's plenty of big beautiful pictures, but I would have preferred a more traditional organization for the book.
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good recipes but not family friendly
